CRUST: Cut butter into 1/2" cubes, wrap in plastic wrap, and place in freezer for 20-30 minutes. Combine flour, sugar, and salt in a large bowl and sprinkle frozen butter cubes on top. Cut butter into flour using a pastry cutter, stopping when butter is in pea-sized pieces even if dough does not look combined.

Add vanilla and 1/2 cup ice water (minus ice cubes) to the dough and gently stir. Keep adding remaining ice water 1 tablespoon at a time until the dough just sticks together when pressed between two fingers.

Divide dough in half. Kneed and flatten to form two disks of dough. Do not over kneed, you should still be able to see butter pieces throughout the dough. Wrap in plastic wrap and place in the refrigerator for at least one hour.

FILLING: Peel, core and slice apples. Toss with sugar, lemon juice and zest, vanilla, spices, and cornstarch.

Preheat oven to 375 degrees. Roll one pie crust out on a flour surface to fit a 9" pie pan. Place crust in pie pan. Pour filling into pie pan. Roll out second pie crust on flour surface. Cut pie crust into 1/2" - 3/4" wide strips**. Arrange strips on pie and weave into a lattice. Brush crust with melted butter.

Cover edges of crust with foil to prevent burning. Bake for 50-60 minutes (removing foil after 35 minutes), until crust is golden brown and filling is bubbling.